Description
Rhubarb Crumble Tart is a delightful spring dessert with a buttery crust, tangy-sweet rhubarb filling, and a crisp, golden crumble topping. It’s perfect for showcasing seasonal rhubarb in a beautiful and tasty treat.
Ingredients
Units
Scale
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1–2 tablespoons cold water
- For the filling:
- 3 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- For the crumble topping:
- 1/2 cup all-purpose flour
- 1/3 cup rolled oats
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
- To make the crust, combine flour and sugar in a bowl. Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time until dough just comes together.
- Press dough evenly into the bottom and sides of the tart pan. Prick with a fork and bake for 10 minutes. Remove and let cool slightly.
- In a bowl, mix chopped rhubarb, sugar, cornstarch, and vanilla. Spread evenly over the pre-baked crust.
- For the crumble topping, mix flour, oats, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over rhubarb filling.
- Bake for 35–40 minutes, or until topping is golden and filling is bubbling.
- Let cool before removing from tart pan. Serve warm or chilled, optionally with whipped cream or ice cream.
Notes
- Frozen rhubarb can be used—thaw and drain first.
- Add strawberries or apples for a fruit blend.
- Best served the same day but can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg